Make these Lemon Garlic Potato Kabobs at any time of year! Cook potatoes until tender, toss in a marinade made with lemon, garlic and chives, thread on to skewers alternatively with shallots (or onions) and grill until skins are crispy.
If using wooden skewers, place them in water to soak.
Scrub potatoes, cut in half if larger than 1 inch in diamter and boil or microwave until just tender (and can be pierced with a fork). Drain.
Peel and quarter the shallots.
In a large bowl, place the oil and lemon juice. Grate the lemon zest, squeeze the lemon, minced the garlic, snip the chives and whisk together with the salt and pepper. Gently toss the potatoes and shallots with the lemon-herb mixture to coat.
Thread the potatoes and shallots alternatively on skewers.
Grill over medium heat, turning and reserving with the remaining marinade until crispy, 8 - 10 minutes. Sprinkle with a little coarse sea salt (or smoked sea salt) and serve.
To prevent potato kabobs from burning on the grill, preheat your grill to medium heat (about 375°F.) Cooking over medium heat will prevent scorching but will still produce crispy edges.